> Recipes

« Back to Recipes

Chocolate Mousse

Chocolate Mousse

Westport, CT


4 egg whites
4 egg yolks
1/4 teaspoon cream of tartar
1/4 to 1/2 cup sugar, depending on taste
2 cups mixed chocolate chips (half milk chocolate and half semi-sweet - you can pick your favorite brands)
1 cup heavy whipping cream, whipped


Bring eggs to room temperature. Separate the egg whites from the yolks. In a squeaky clean mixing bowl, mix the egg whites and cream of tartar. Beat on high until peaks form. Gradually add the sugar, beating on high speed until stiff peaks form. Set aside the beaten egg whites for later use.

In a microwave safe dish (I prefer my Pyrex 2 cups measuring cup), melt the chocolate chips for about 1-2 minutes in the microwave, checking often to ensure you don't burn them. Stir to ensure a smooth melted chocolate throughout. Set aside to cool slightly. Add the egg yolks and mix well. Mixture will thicken slightly. Set aside.

In a mixing bowl, beat the heavy whipping cream until slightly firm. Add the chocolate-egg yolk mixture and continue to beat until a thick cream is formed. Fold in the beaten egg whites until completely mixed.

Pour chocolate mousse into a decorative bowl and top with miniature chocolate chips (or any kind of chocolate chips, chocolate shavings, chocolate sprinkles, etc).

Chill in the refrigerator for several hours before serving.